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UKRAINIAN Poppy Seed Roll

1/2 cup of warm water
1 teaspoon sugar
1 package yeast
3 2/3 cups all purpose or unbleached flour, sifted
1/2 cup sugar
6 tablespoons soft butter
1 beaten egg
grated peel of 1 lemon
2/3 cup warm milk

Dissolve sugar and yeast in warm water. Sift flour into a large
bowl. Make a well in the middle of flour.

Pour dissolved yeast in well. Add sugar, butter, egg, lemon peel
and warm milk. Mix well.

Knead for about 10 minutes. This is a soft dough. Let rise in a
greased bowl, covered, for about 45 minutes, till doubled in bulk.

Punch down and divide into two parts. Roll each into rectangle.
Spread with Poppy Seed Filling. Roll up each rectangle like a jelly
roll. Pinch seams to make edges secure. Place on greased baking
sheet. Cover, let rise until doubled, about 45 minutes.

Brush with egg wash or cream. Bake in a preheated oven 350F for
about 50 to 60 minutes or until done.


2 1/3 cups ground poppy seeds.
1 cup boiling milk
6 tablespoons butter
2/3 cup sugar
1/2 teaspoon almond flavouring
3/4 cup golden raisins
2/3 cup chopped almonds
1 egg
1/3 cup bread crumbs.

Scald poppy seeds with boiling water. Let stand for 1 hour. Drain
poppies through a cheesecloth covered sieve. Dry thoroughly,
preferably overnight. Grind in a coffee grinder, or through finest
blade of food chopper.

Stir hot milk into poppy seeds, add the rest of the ingredients in
order. Stir until cool.


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